Process for distilling alcohol-containing mash

Abstract

The invention relates to a process for distilling alcohol-containing mash, to a distillate according to the invention and to a device for carrying out the process. The process is a continuous, two-stage or multi-stage distillation process, wherein the evaporator must in particular be suitable for allowing a short contact time or dwell time of the mash and the distillate, in the heat, of less than 8 min. The evaporator can optionally have a vacuum. In particular, the temperature in the evaporator is selected according to the invention such that no interfering secondary components which would be at least sensorily perceptible in the condensed first distillate and the second distillate arise in the first distillate and the second distillate due to temperature stress. According to the invention, the evaporating constituents of the alcohol-containing mash are brought into contact, as vapor, with at least one two- or three-dimensional body made of elemental copper and / or a copper-containing alloy prior to condensation. The condensed second distillate obtained has an alcohol content of more than 55%. The process is suitable, according to the invention, for peated and also for unpeated distillates and drinking spirits.

Description

[0001] Process for distilling alcoholic mash

[0002] Field of the invention

[0003] The invention relates to a process for distilling alcoholic mash. In particular, the invention relates to a continuous, two- or multi-stage distillation process for alcoholic mash using at least one evaporator. Furthermore, the invention relates to a distillate produced by this process according to the invention, in particular a whiskey distillate. Furthermore, the invention relates to an apparatus for carrying out the process according to the invention.

[0004] Background of the invention

[0005] Alcoholic distillation is a process for separating, purifying, and concentrating alcohol from an alcoholic mash. This process allows for the removal of undesirable components and the preservation of the desired aromas and increased alcohol content, which are characteristic of various types of spirits.

[0006] Distillation processes for alcoholic mash, especially for whisky production, generally use traditional distillation systems, usually with large copper stills or large copper columns. A preheated alcoholic mash is fed into a distillation column, and distillation occurs with the addition of large amounts of heat energy and usually at high temperatures. By installing a column between the still and the head, a higher separation efficiency can be achieved. The number of individual distillations required to achieve the same separation efficiency is referred to as the column's "stages" or "plates."

[0007] Depending on the distillation process, the distillate, especially for whisky, usually requires two or three distillations. The first distillation produces "low wines" with at least 20% alcohol by volume, while the second or third distillation produces "high wines" with an alcohol by volume of at least 60 to 70%.

[0008] When producing spirits, the choice of distillation method is an important consideration. Depending on the type of spirit, different processes and methods can be used, which can affect the aroma and flavor. The design of the respective evaporators also has a significant influence on the distillation process and the aromas of the distillate.

[0009] Traditionally, the distillation of a drinking spirit requires a comparatively large amount of energy, which also requires complex controls during the distillation process. In addition to the high energy consumption, the distillation of high-quality drinking alcohol also requires a comparatively high amount of time. For example, many drinking spirits undergo double or triple distillation, followed by time-consuming storage and, if necessary, further post-treatment to improve the product's sensory qualities.

[0010] EP2079538B1 describes a plant for distilling potable alcohol, in particular whiskey, from fermented mash. To reduce the energy requirement of a rectification column, it expediently has more than 50 trays. Furthermore, the disclosed plant comprises a forced circulation evaporator, preferably a falling-film evaporator, and a distillation temperature of a maximum of 85°C. The distillation plant expediently comprises only a single distillation column, which is heated by the reboiler and additionally by the compressed steam from the mechanical compressor. This process thus differs significantly from the present invention.

[0011] Vacuum distillation of spirits is a newer and more advanced distillation process. It is a distillation process under reduced pressure (vacuum), which allows the boiling point of the liquid to be separated to be lowered. Vacuum distillation is particularly suitable for separating substances that would decompose at higher temperatures. The vacuum distillation process is already being used successfully for numerous perfume essences, as well as non-alcoholic wines and beers, and even fine spirits.

[0012] The following disadvantages arise from the distillation processes in the state of the art:

[0013] State-of-the-art processes for distilling alcoholic mash involve comparatively high temperatures and long residence times both during the preparation of the alcoholic mash and during the distillation of the distillate. This creates thermal and temperature stress for the product, which impacts the formation of numerous undesirable byproducts that are perceptible to the senses in the distillate. Desired aromatic compounds in the distillates are also lost due to excessively high temperatures in the various process steps.

[0014] In the current state of the art, undesirable secondary components must be separated by distillation during a generally complex process, and the distillation of a drinking spirit is usually followed by a longer storage period or the addition of various auxiliary substances to further treat and refine the drinking spirit.

[0015] Overall, it would be desirable and advantageous if distillates from alcoholic mash were even more aromatic and digestible, partly due to fewer undesirable byproducts. This would also make the distillation of alcoholic mashes, which naturally have few aromatic compounds, more attractive.

[0016] In general, state-of-the-art distillation processes are labor-, energy-, time-, and costly. They also require complex equipment and sophisticated facilities, which, among other things, leads to high costs and a poorer environmental impact.

[0017] It is therefore an object of the present invention to overcome the disadvantages mentioned in the prior art. Furthermore, it is an object of the present invention to provide a process for distilling alcoholic mash that reduces the temperature stress or thermal load on both the mash and the first and second distillates, so that no undesirable secondary components are perceptible in the condensed distillates. Furthermore, it is an object of the present invention to provide a simple, improved, labor-, energy-, time-, and cost-efficient process for distilling alcoholic mash.

[0018] Furthermore, it is an object of the present invention to provide a distillate according to the inventive process. Furthermore, it is an object of the present invention to provide a device for the inventive process.

[0019] These objects are achieved by the teachings of the independent claims. Further advantageous embodiments of the invention are the subject of the dependent claims. Summary of the invention

[0020] Surprisingly, it has been found that the aforementioned disadvantages of the prior art can be advantageously overcome by the process according to the invention for distilling alcohol-containing mash and by providing a distillate, as well as by providing an apparatus for producing the process according to the invention.

[0021] Surprisingly, it has been possible to provide a process that can advantageously reduce the thermal load and temperature stress for both the alcoholic mash and the first and second distillates, which has a surprising and beneficial effect on the sensory quality of the distillates. In this gentle process for distilling alcoholic mash, no undesirable secondary components that would be sensory perceptible in the distillate are formed due to the reduction in contact or residence times and the general temperature reduction in the process. Furthermore, desired aromatic substances are surprisingly and advantageously retained to a high degree in the distillates due to the gentle, low temperatures and short contact or residence times in the various process steps.In particular, the condensed second distillates according to the process according to the invention have a high aroma density, a lot of body, a lot of character, a lot of bouquet.

[0022] The provision of a distillate by means of the process according to the invention and the provision of a device for the process according to the invention also enable a rapid, labor-, energy-, time- and cost-efficient production of numerous different drinking spirits and different alcoholic beverages with significantly less effort, significantly lower costs and significantly less post-treatment, while at the same time achieving very good sensory quality and a very good environmental balance.

[0023] There are numerous possibilities for designing and developing the process according to the invention, the distillates according to the invention, and the device according to the invention for the process according to the invention. In this regard, reference is made, on the one hand, to the claims subordinate to the independent patent claims and, on the other hand, to the description in the exemplary embodiments. Although the invention is described in conjunction with exemplary embodiments, it should nevertheless be understood that the present description is in no way intended to limit the invention to these specified exemplary embodiments. Rather, the invention is intended to cover not only the exemplary embodiments, but also various alternatives, modifications, equivalents, and further exemplary embodiments that may be included within the spirit and scope of the invention as defined by the appended claims.

[0024] The object of the present invention is achieved according to a first teaching with a method according to the invention for distilling alcohol-containing mash by means of at least one evaporator, wherein the method is a continuous, two-stage or multi-stage distillation process, wherein the evaporator must be suitable for enabling a short contact or residence time of the mash and the distillate in the heat of less than 8 minutes, and wherein the method comprises the following steps: a) an alcohol-containing mash, which may have peated and / or unpeated components; wherein the alcohol-containing mash is at room temperature when it is fed to an evaporator; optionally, the mash can be preheated before it is fed to an evaporator;The residence time of the mash in the preheater and evaporator must not exceed 8 minutes. b) the contact or residence time of the alcoholic mash in the evaporator in the heat is chosen to be so short that no disturbing secondary components arise in the first distillate due to temperature stress, which would be at least sensory perceptible in the condensed first distillate; preferably the contact or residence time is less than 8 minutes; c) the temperature in the evaporator is also chosen so that no disturbing secondary components arise in the first distillate due to temperature stress, which would be at least sensory perceptible in the condensed first distillate; d) the evaporating components of the alcoholic mash are brought into contact, as vapor, with at least one two- or three-dimensional body made of elemental copper and / or a copper-containing alloy before condensation;e) after condensing the vapor in a first condenser arrangement, the condensed first distillate is produced; wherein the condensed first distillate has an alcohol content of more than 30%; wherein the condensed first distillate does not contain any sensory-disturbing secondary components due to temperature stress; f) the condensed first distillate is continuously transferred to an evaporator, wherein a vacuum can optionally exist in this evaporator; g) the contact or residence time of the distillate in the evaporator in the second stage of the distillation is chosen to be so short in the heat that no disturbing secondary components arise in the second distillate due to temperature stress, which would be at least sensory-detectable in the condensed second distillate; preferably the contact or residence time is less than 8 minutes;h) in the evaporator, in the second stage of distillation, a temperature is again selected such that no disturbing secondary components arise in the second distillate due to temperature stress, which would be at least sensorially perceptible in the condensed second distillate; i) the evaporating components of the second distillate are transferred to a column via at least one line; the temperature in the column is set to a value between 90°C and 120°C; j) after passing through the column and before condensation, the second distillate is brought into contact with at least one two- or three-dimensional body made of elemental copper and / or a copper-containing alloy; k) from the condensate of the second distillate, there is a reflux to the column in a condenser arrangement, the reflux ratio being set to a value between 1:1 and 8:1;l) the resulting condensed second distillate has an alcohol content of more than 55%; wherein the condensed second distillate does not contain any sensory-disturbing secondary components due to temperature stress; wherein the second distillate may be a peated or unpeated distillate; m) optionally, the evaporating components of the alcohol-containing mash from process step (d) can, after contact with at least one two- or three-dimensional body made of elemental copper and / or a copper-containing alloy, be transferred directly into a column without condensation, said column being connected to an evaporator;wherein the contact or residence time of the distillate in the evaporator in the second stage of distillation in the heat is chosen to be so short that no disturbing secondary components arise in the second distillate due to temperature stress, which would be at least sensory perceptible in the condensed second distillate; preferably the contact or residence time is less than 8 minutes; wherein in the evaporator in the second stage of distillation, a temperature is again chosen so that no disturbing secondary components arise in the second distillate due to temperature stress, which would be at least sensory perceptible in the condensed second distillate; wherein the second distillate, after passing through the column and before condensation, is brought into contact with at least one two- or three-dimensional body made of elemental copper and / or a copper-containing alloy;wherein a reflux to the column exists from the condensate of the second distillate in the condenser arrangement, the reflux ratio being set to a value between 1:1 and 8:1; wherein the condensed second distillate has an alcohol content of more than 55%; and wherein no disturbing secondary components due to temperature stress are sensorially perceptible in the condensed second distillate; wherein the second distillate can be a peated or an unpeated distillate.

[0025] According to one embodiment of the process according to the invention, the alcohol-containing mash can optionally be filtered one or more times before being fed into the evaporator. According to another embodiment of the process according to the invention, the alcohol-containing mash can optionally be subjected to a vacuum in the evaporator.

[0026] Preferably, the temperature in the evaporator in the first stage of distillation can be set to a value between 55°C and 100°C.

[0027] According to a further embodiment of the method according to the invention, the evaporator can be designed as a thin-film evaporator and have a wall-mounted wiper system which distributes the alcohol-containing mash in an optional vacuum to the wall of the evaporator to form a thin film, whereby the film is heated sufficiently so that evaporating components are formed.

[0028] Preferably, the pressure during distillation in the evaporator can be 100-150 mbar.

[0029] The pressure may vary depending on the optional vacuum.

[0030] According to one embodiment of the method according to the invention, the at least one two- or three-dimensional body made of elemental copper and / or of a copper-containing alloy can be, for example, a tube, a net, a grid, a spring, a lamella or also an accumulation of small-sized bodies, such as granules, such as spheres or the like.

[0031] Preferably, this at least one two- or three-dimensional body made of elemental copper and / or a copper-containing alloy can be replaceable.

[0032] According to a further embodiment of the process according to the invention, the first distillate is cooled after condensation before being transferred to an evaporator for the second stage of distillation.

[0033] Preferably, the temperature in the evaporator in the second stage of distillation is set to a value between 95°C and 110°C. According to another embodiment of the process according to the invention, the column is multi-stage, with 1-12 stages or trays, preferably with 3-8 stages or trays.

[0034] According to a further embodiment of the process according to the invention, the reflux ratio is preferably set to a value between 3:1 and 6:1.

[0035] According to one embodiment of the process according to the invention, the resulting condensed second distillate having an alcohol content of more than 55% simultaneously has comparatively very low concentrations of methanol and / or acetone; the concentration of methanol may be below 45 ppm m / m; the concentration of acetone may be below 3 ppm m / m.

[0036] According to another embodiment of the process according to the invention, the alcoholic mash can consist of various raw materials or raw material mixtures, such as, for example, wheat, rye, barley, oats, triticale, corn, rice, millet in malted or unmalted form, as well as sugar beets, potatoes, cassava, agave, or various fruits; whereby the alcoholic mash can be the starting material for various drinking spirits or alcoholic beverages, such as, for example, whiskey, vodka, fruit brandy, gin, rum, tequila, grappa, cognac, mezcal, baijiu, or other drinking spirits or other alcoholic beverages.

[0037] According to a further embodiment of the process according to the invention, optionally only the first stage of distillation of the alcohol-containing mash up to the first condensate can be carried out according to the process according to the invention and alternatively the first distillate can then be distilled in the second stage of distillation according to known conventional batch processes.

[0038] Furthermore, the object of the present invention is achieved according to a second teaching, with which a distillate is provided, in particular a drinking spirit, which has been produced according to the process according to the invention, wherein the drinking spirit can be further treated, for example, by short or long storage and / or by incubation with wood particles or by other approved aids, in particular also for the production of a whisky.

[0039] The object of the present invention is further achieved according to a third teaching, by providing an apparatus for carrying out a two- or multi-stage distillation process of alcoholic mash according to the inventive method. Optionally, only the first stage of distillation of the alcohol-containing mash up to the first condensate can be carried out according to the inventive method, and alternatively, the first distillate can then be distilled in the second stage of distillation using known conventional batch processes.

[0040] The device according to the invention preferably comprises a) at least one evaporator, wherein the evaporator must be suitable for enabling a short contact or residence time of the mash and the distillate in the heat of less than 8 minutes, b) at least one device for copper contact with at least one two- or three-dimensional body made of elemental copper and / or a copper-containing alloy, for example a tube, a net, a grid, a spring or an assembly of small-sized bodies, such as granules, spheres or the like; wherein this at least one two- or three-dimensional body made of elemental copper and / or a copper-containing alloy is replaceable.

[0041] Advantages of the invention

[0042] It has been surprisingly and advantageously found that the process according to the invention for distilling alcoholic mash allows distillates and drinking spirits to be produced in a gentle, rapid, simple, labor-, energy-, time-, and cost-efficient manner, reliably, space-saving, technically easy to implement, and technically easily scalable manner. Furthermore, inventively and advantageously, they do not contain any undesirable secondary components due to temperature stress or thermal loading that would be at least sensorially perceptible in the condensed first or condensed second distillate. In particular, the condensed second distillate of the process according to the invention has a high sensory quality, a high aromatic complexity, and a wealth of character, without any undesirable secondary components that would be at least sensorially perceptible.

[0043] In particular, the distillate according to the invention produced by the process according to the invention surprisingly and advantageously has a high sensory quality and a high aromatic complexity, which is not achieved by many distillation processes of the prior art, in particular not as the second distillate of a distillation process.

[0044] Thus, the distillation process according to the invention eliminates many labor-, energy-, time- and cost-intensive post-treatment steps in order to produce a drinkable spirit.

[0045] The gentle process according to the invention also surprisingly and advantageously ensures that many aromatic substances are retained, which lend complexity and character to the condensed first and second distillates. This is particularly advantageous, among other things, for alcoholic mashes, which naturally have few aromatic substances. Thus, the process according to the invention can also increasingly process raw materials that have previously attracted little interest for the production of a drinking spirit.

[0046] Due to the inventive short contact or residence time and the inventive gentle, low temperatures, which are applied in several process steps, the thermal load or temperature stress of the mash and the evaporating components in the evaporator are inventively and advantageously significantly reduced, so that already the second distillate from the inventive process has a high sensory quality and surprisingly advantageously without undesirable secondary components.

[0047] Compared to conventional distillation processes, the thermal stress on the alcohol-containing mash for the inventive process is already significantly reduced. Thus, the alcohol-containing mash for the inventive process is preferably not preheated, as is otherwise customary in the prior art. For the inventive process, the alcohol-containing mash is preferably at room temperature before being fed to a first evaporator. Optionally, the alcohol-containing mash can also be preheated before being fed to an evaporator, but the residence time of the mash in the preheater and evaporator must not exceed 8 minutes.

[0048] In addition, the alcohol-containing mash can optionally be filtered one or more times, which can have a beneficial and gentle effect on the device. Furthermore, the alcohol-containing mash can contain peated and / or unpeated components, since the process according to the invention is suitable for both peated and unpeated distillates. Conventionally, different distillation processes are used for peated and unpeated distillates in the prior art. This is surprisingly and advantageously not necessary with the process according to the invention.

[0049] It has been surprisingly and advantageously discovered that if the mash is at room temperature or, optionally, is only briefly preheated, further thermal stress on the subsequent distillate can be avoided. This inventive reduced thermal stress on the mash surprisingly and advantageously contributes to the fact that the condensed first and second distillate of the process according to the invention does not contain any undesirable secondary components that would be sensory perceptible and that are common in prior art alcoholic distillation processes.

[0050] As the examples show, thermal stress or temperature exposure of the alcoholic mash alters the properties of a distillate during distillation. This can lead to foam formation or cloudiness, and the distillate's sensory properties can also be poorer.

[0051] With the process according to the invention, in which the thermal load or temperature stress in the process is reduced, the addition of foam reducing agents can thus surprisingly and advantageously be dispensed with. Furthermore, no post-treatment is required due to turbidity or undesirable secondary components. According to the invention, the contact or residence time of the alcohol-containing mash in the first evaporator in the heat must be selected to be so short that no disturbing secondary components arise in the first distillate due to temperature stress, which would be at least sensorially perceptible in the condensed first distillate. Preferably, the contact or residence time is less than 8 minutes; particularly preferably, the contact or residence time can also be less than 4 minutes. The contact or residence time in the thin-film evaporator can also, for example, in some cases even be less than 2 minutes.

[0052] According to the invention, a temperature is selected in the evaporator in the first stage and in the second stage of distillation so that no disturbing secondary components arise in either the first distillate or the second distillate due to temperature stress, which would be at least sensorially perceptible in the condensed first and the condensed second distillate.

[0053] The temperature in the evaporator of the process according to the invention can, for example, for the first stage of distillation, have a value of 55°C - 100°C without vacuum, a value between 55°C and 70°C with vacuum, or preferably a value between 55°C and 65°C with vacuum. Depending on the type of alcoholic mash, the advantageous temperatures for the process according to the invention can vary.

[0054] A vacuum can therefore optionally be present in the evaporator. This allows the process according to the invention to be carried out advantageously at even gentler, lower temperatures and, overall, very energy- and cost-efficiently. An optional vacuum further reduces the thermal load and temperature stress on the product, which helps prevent the formation of undesirable secondary components in the first or second distillate that would be perceptible to the senses, at least in the condensed first and condensed second distillate. The principle of vacuum distillation is to reduce the atmospheric pressure in a container containing the liquid below the vapor pressure of the liquid.

[0055] The evaporation temperature of the distillation process can thus be further gently lowered and the contact or residence time of the distillate can be reduced even further.

[0056] According to the invention, the pressure during distillation in the optional vacuum in the evaporator is, for example, 100-150 mbar, preferably 120-140 mbar. Depending on whether a vacuum is used in the evaporator or not, the pressure in the process according to the invention differs.

[0057] For example, it is possible to use a thin-film evaporator for the gentle process according to the invention. The use of a thin-film evaporator inventively and advantageously enables a further reduction of the thermal load or temperature stress for the evaporating components and the distillate during the distillation process. If a thin-film evaporator is used for the process according to the invention, it has a wall-mounted wiper system that distributes the alcohol-containing mash in the first distillation stage or later in the second distillation stage the first distillate, optionally in a vacuum, to the wall of the evaporator to form a uniform, thin film. This heats the film sufficiently to form evaporating components.

[0058] With the help of a rotor and centrifugal force, the evaporating components are pressed against the heating surface. This results in good heat transfer performance. It also stabilizes the liquid film on the heating surface at high evaporation rates.

[0059] Continuous mixing also protects temperature-sensitive components from overheating and prevents the formation of deposits. This has a beneficial effect on preserving aromas and preventing the formation of undesirable byproducts. The inventive distillation process combines gentle temperatures with a short contact or residence time while simultaneously achieving optimal evaporation performance.

[0060] Many aromatic substances become volatile at high temperatures, for example, aroma-bearing esters. By means of, for example, thin-film evaporators and optionally under vacuum, many aromatic substances can be obtained particularly gently and distilled without damage, which leads to the distillate according to the invention having an aromatic complexity and a lot of character, at the same time advantageous and according to the invention without the occurrence of undesirable secondary components that would be sensorially perceptible in the condensed first and condensed second distillate.

[0061] According to the invention, the evaporating components of the alcohol-containing mash are brought into contact, as vapor, with at least one two- or three-dimensional body made of elemental copper and / or a copper-containing alloy before condensation.

[0062] While many distillation plants in the prior art are made at least partially of copper, the process according to the invention uses only at least one two- or three-dimensional body made of elemental copper and / or of a copper-containing alloy within at least one line, with which the first and second distillate are brought into contact.

[0063] The good thermal conductivity of copper kettles, which are often used in the prior art, is not required due to the inventive use of at least one evaporator and, optionally, the use of vacuum.

[0064] As can be seen in the exemplary embodiments, the chemical and catalytic effect of copper and / or copper alloys is also advantageously used in the process according to the invention during alcohol distillation. For example, copper has a purifying or clarifying effect on spirits. Elemental copper and / or a copper alloy binds numerous chemical reactions in the distillate. For example, hydrogen cyanide and other acids that may be present in stone fruit brandies or other distillates are bound, and for another, sulfur compounds that arise, for example, during yeast fermentation are bound. It is also possible that copper enters the distillate in very small, harmless quantities (ppb and ppm range), which can further influence the sensory qualities of the final product. Distillates distilled solely over stainless steel and without contact with copper require longer to develop and become ready for consumption, or may not even reach this stage.

[0065] The inventive use of only at least one two- or three-dimensional body made of elemental copper and / or of a copper-containing alloy within at least one line also has an advantageous effect on the costs of the method and the device, since no larger copper devices are necessary, and the at least one two- or three-dimensional body made of elemental copper and / or of a copper-containing alloy can be replaced easily and advantageously.

[0066] After condensing the vapor in a first condenser arrangement, the condensed first distillate is produced; wherein the condensed first distillate has an alcohol content of more than 30% and wherein the condensed first distillate surprisingly and advantageously has no sensory-disturbing secondary components due to temperature stress.

[0067] According to the invention, the condensed first distillate is continuously transferred back to an evaporator. This can be, for example, the same evaporator used in the first stage, or a second evaporator for the second stage of distillation.

[0068] Since the process according to the invention, for example, can be a continuous process, the alcoholic mash is introduced into the process continuously and without interruption, and the separated fractions are also discharged in continuous streams. This labor- and time-saving further optimization of the process according to the invention is of great economic importance and can ultimately have a positive impact on the selling price of the end product as well as on the production quantity per unit of time. Traditionally, for example, the production of single malt whisky in Scotland is carried out discontinuously in the so-called batch process. For this purpose, the stills must be continuously filled with material to be distilled and emptied again at the end of each distillation, thus interrupting the collection of the distillate.This traditional discontinuous process is very time-consuming and labor-intensive and significantly increases the cost of producing traditional whisky.

[0069] According to the invention, a vacuum can optionally also be present in the evaporator of the second stage of the distillation. This can have the same advantages for the process according to the invention as described above for the first stage of the distillation process.

[0070] According to the invention, the pressure during distillation in the optional vacuum in the evaporator is 100-150 mbar, preferably 120-140 mbar. The pressure can vary depending on the optional vacuum.

[0071] The contact or residence time of the distillate in the evaporator in the second stage of distillation is chosen to be so short under heat that no disturbing secondary components arise in the second distillate due to temperature stress, which would be at least sensorially perceptible in the condensed second distillate. Preferably, the contact or residence time is less than 8 minutes; particularly preferably, the contact or residence time can also be less than 4 minutes. In some cases, this contact or residence time in the evaporator can even be less than 2 minutes.

[0072] According to the invention, a temperature is selected in the thin-film evaporator in the second stage of distillation so that no disturbing secondary components arise in the second distillate due to temperature stress, which would be at least sensorially perceptible in the condensed second distillate. For example, the temperature in the evaporator in the second stage of the inventive distillation process can have a value between 90°C and 120°C, preferably a value between 95°C and 110°C. Since an optional vacuum can exist in the evaporator, the temperature in the evaporator can vary, among other things, depending on the vacuum and the alcohol-containing mash.

[0073] According to the invention, the evaporator of the second stage of distillation, for

[0074] For example, it could also be a thin-film evaporator. This can have the same advantages for the process according to the invention as described above for the first stage of the distillation process.

[0075] The inventive distillation process further comprises a column which is connected to the at least one evaporator.

[0076] According to the invention, the evaporating components of the second distillate are advantageously transferred to a column via at least one line; the temperature in the column is adjusted to a value between 90°C and 120°C. The use of a column improves the quality and yield of the distillate. The column must implement the actual number of separation stages associated with the respective separation task and allow control of the reflux ratio.

[0077] State-of-the-art alcohol distillation processes usually use complex columns with a large number of stages or trays over which the liquid flows and through which the vapor passes. The number of required stages or trays in the individual column sections depends on the process conditions, particularly the composition of the feed and the desired products.

[0078] For the inventive process, it is sufficient to use a column with only 1-12 stages or 1-12 trays. Preferably, a column with only 3-8 stages or 3-8 trays is also sufficient for the inventive process in order to achieve the most complete mass transfer possible and to maintain a good equilibrium concentration on each tray.

[0079] Different column designs are possible for the process according to the invention, as long as a) intimate contact is achieved between the rising vapor and the descending liquid, as long as b) a high degree of turbulence of the two phases is achieved and as long as c) a large contact area exists between the vapor and the liquid.

[0080] The size of a column for a given throughput depends, among other things, on the reflux or recycle ratio. The alcohol product stream from the condensation arrangement can be fed to the column, optionally as reflux or recycle. According to the invention, the second distillate, after passing through the column and before condensation, is brought into contact with at least one two- or three-dimensional body made of elemental copper and / or a copper-containing alloy.

[0081] From the condensate of the second distillate of the inventive process, a reflux to the column exists in a condenser arrangement. The reflux ratio must be set at an optimal reflux ratio. The reflux ratio influences the separation efficiency and thus the quality of the distillate. For the inventive process, the reflux ratio is set to a value between 1:1 and 8:1, preferably between 3:1 and 6:1.

[0082] The resulting condensed second distillate has an alcohol content of more than 55%; wherein the condensed second distillate has no sensory-disturbing secondary components due to temperature stress; wherein the second distillate can be a peated or unpeated distillate.

[0083] Overall, the inventive process has a high yield. Yields of over 90% alcohol are achieved.

[0084] Even with the second distillate of the process according to the invention, numerous aromatic drinking spirits can be produced without any sensorially undesirable secondary components.

[0085] With the gentle process according to the invention, which takes place overall with a comparatively short contact or residence time and low, gentle temperatures, the thermal load and temperature stress for the mash and the distillates can be significantly reduced, thereby surprisingly, advantageously, and inventively preventing the formation of undesirable secondary components that would be at least sensorially perceptible in the condensed first and condensed second distillates. For example, the formation and accumulation of methanol and acetone, as well as the formation and accumulation of numerous other undesirable secondary components, such as undesirable other alcohols, ketones, terpenes, aldehydes, esters, and numerous acids, for example, carboxylic acids in the distillate, can be surprisingly, advantageously, and inventively prevented.As the examples show, the methanol and acetone values ​​in the second distillate of the process according to the invention are low and significantly lower than the legally permitted values ​​for drinking spirits. The gentle process according to the invention thus surprisingly and advantageously makes it possible to produce distillates with very low methanol and acetone values. This also increases, among other things, the digestibility of the distillates according to the invention.

[0086] Methanol, or methyl alcohol, produced during alcoholic fermentation and unsuitable for consumption, is extremely harmful to health. Methanol's toxicity is primarily due to the formaldehyde produced during its breakdown in the body.

[0087] State-of-the-art distillation processes can produce significant amounts of methanol and acetone, as well as other undesirable by-components, which must be separated or removed, which is labor-, time-, energy- and cost-intensive.

[0088] Due to the different boiling points of methanol and ethanol, a labor-intensive separation, for example of the two types of alcohol, ethanol and methanol, can usually be carried out during distillation by measuring the temperature.

[0089] State-of-the-art distillation processes for alcoholic mash usually involve a complex pre-run and post-run process and / or involve the removal of side streams from the column.

[0090] Depending on the price range of the spirit, however, a portion of the foreshots and tails are added back to the raw spirit. Many commercially available drinking spirits can therefore still contain a considerable amount of methanol and acetone as well as other secondary components in legally permissible quantities. Methanol and numerous undesirable secondary components can not only be harmful to health in the first place, but they can also have a negative effect on the taste and general digestibility of the finished drinking spirit even in very low concentrations. As can be seen from the exemplary embodiments, the process according to the invention can surprisingly and advantageously produce alcoholic distillates after just the second distillation which contain hardly any methanol or acetone. The methanol concentration can be below 45 ppm m / m and the acetone concentration can be below 3 ppm VA / .

[0091] The gentle process according to the invention also makes it possible to produce distillates that contain hardly any bitter notes or that do not taste "aggressive." These otherwise typical bitter taste notes or "aggressiveness" of alcoholic distillates from the prior art can be explained by the comparatively long contact or residence time under heat and the comparatively high temperatures in the distillation processes and the associated formation of undesirable by-components from the prior art.

[0092] State-of-the-art distillation processes generally operate at temperatures above 80°C during the first distillation stage, often with long contact or residence times. A few state-of-the-art distillation processes exist that utilize lower temperatures (50-60°C), but even these involve long contact or residence times of several hours, using preheated mash. This can lead to the formation of numerous undesirable byproducts and aromas, which often require extensive post-treatment steps to remove or blend.

[0093] While, for example, many whiskies may require two to three distillations, followed by long storage and post-processing, the gentle process according to the invention can produce a digestible whiskey distillate quickly, labor-, energy-, time- and cost-efficiently after only two distillation stages.

[0094] The distillates according to the invention, for example, whisky distillates, do not need to be aged for months or years to be drinkable. However, a certain storage period is required by law before the distillates can be marketed as whisky. However, there are now other names available for whisky distillates that are not traditionally produced and have not been aged for long. "New Make" drinking spirits are also sold commercially. Consequently, a whisky distillate produced using the process according to the invention can advantageously be sold under a different name, surprisingly, advantageously, and inventively avoiding the long storage period that is unnecessary with the process according to the invention. This allows more people to enjoy cheaper, yet very high-quality whisky distillates and other drinking spirits.

[0095] According to a further embodiment of the process according to the invention, surprisingly and advantageously, only the first stage of distillation of the alcoholic mash up to the first condensate can optionally be carried out according to the process according to the invention, and alternatively, the first distillate can then be distilled in the second stage of distillation using known conventional batch processes. Simply by applying the first stage of the distillation process according to the invention in combination with traditional batch processes, thermal load and temperature stress on the alcoholic mash and the first distillate can be significantly reduced, whereby, advantageously and surprisingly, no undesirable secondary components are sensorially perceptible in the condensed second distillate.

[0096] The device according to the present invention is advantageously and surprisingly suitable for carrying out the method according to the invention. With the aid of the device according to the invention, the method according to the invention can be carried out gently, quickly, simply, labor-, energy-, time-, and cost-efficiently, reliably, space-savingly, technically easily implemented, and technically easily scalable, producing distillates and drinking spirits that exhibit high sensory quality even as a second distillate. The device according to the invention, with the inventive method, also has a good environmental footprint compared to other prior art distillation processes.

[0097] As the embodiments show, the process according to the invention is best suited to producing ready-to-drink spirits of high quality and digestibility, which contain significantly fewer undesirable secondary components such as, for example, methanol or acetone and are therefore tastier, more digestible and less harmful to health.

[0098] The described teachings, findings, methods and uses can be applied not only to whisky, but also to other alcoholic spirits, such as, for example, vodka, fruit brandy, gin, rum, tequila, grappa, cognac, mezcal, baijiu, or alcoholic beverages and are not intended to limit the scope of the present invention in any way.

[0099] In the following, the invention is described in more detail with reference to preferred embodiments, which are given merely for illustrative purposes and are not intended to limit the scope of the present invention in any way.

[0100] The alcoholic mash used in the following examples is commercially available mash with varying alcohol content, for example, from the company "Langatun Whisky" for the production of a whisky distillate. The equipment used in the following examples is, for example, a product from VTA Verfahrenstechnische Anlagen GmbH & Co. KG, 94559 Niederwinkling, Germany.

[0101] Example 1: Production of a first distillate according to the invention (“Low Wine”)

[0102] An alcoholic mash (for example, 750 liters with 11% alcohol) is fed to an evaporator. The alcoholic mash is either a) at room temperature or, optionally, preheated before being fed to an evaporator; the residence time of the mash in the preheater and evaporator must not exceed 8 minutes; b) optionally, the alcoholic mash can be filtered once or several times; c) the alcoholic mash can contain peated and / or unpeated components. A vacuum can optionally be maintained in the evaporator.

[0103] The contact or residence time of the alcohol-containing mash in the evaporator in the heat is chosen to be so short that no disturbing secondary components arise in the first distillate due to temperature stress, which would at least be perceptible sensorially in the condensed first distillate; preferably the contact or residence time is less than 8 minutes.

[0104] In the evaporator, the temperature is also selected so that no disturbing secondary components arise in the first distillate due to temperature stress, which would at least be perceptible sensorially in the condensed first distillate.

[0105] The temperature in the first evaporator, for example, can be between 55°C and 70°C with a vacuum, preferably between 55°C and 65°C. Without a vacuum, the temperature can also be between 55°C and 100°C.

[0106] The pressure during distillation in the first evaporator is 100-150 mbar, preferably 120-140 mbar. The pressure can vary depending on the optional vacuum. Before condensing, the evaporating components of the mash are brought into contact, as vapor, with at least one two- or three-dimensional body made of elemental copper and / or a copper-containing alloy in at least one conduit by means of a condenser device. The body made of elemental copper and / or a copper-containing alloy can vary, but always has a large surface area and is always advantageously, quickly, and easily exchangeable from the device. The first distillate is condensed in a first condenser arrangement and has an alcohol content of over 30%, for example, an alcohol content of 36.3% as a "low wine" whiskey distillate. For example, 750 liters of alcoholic mash with approximately 11% alcohol content can then produce 220 liters of first distillate.The first distillate ("Low Wine") has the following exemplary sensory characteristics: the sensory quality is very high for a "Low Wine," the palate (very mild, very clean, fruity-sweet, with character, plenty of body, no cereals), and the nose (good). No undesirable by-products are perceptible. The process yields over 90% ethanol.

[0107] Example 2: Production of a second distillate according to the invention (“New Make”)

[0108] The first distillate is cooled before being fed to an evaporator, optionally with vacuum, in, for example, a continuous process.

[0109] The contact or residence time of the distillate in the evaporator in the second stage of distillation, in the heat, is chosen to be short enough so that no disturbing secondary components arise in the second distillate due to temperature stress, which would be at least sensory perceptible in the condensed second distillate. Preferably, the contact or residence time is less than 8 minutes. In the evaporator in the second stage of distillation, the temperature is again chosen so that no disturbing secondary components arise in the second distillate due to temperature stress, which would be at least sensory perceptible in the condensed second distillate.

[0110] For example, the evaporator can have a temperature between 90°C and 120°C, preferably between 95°C and 110°C. The temperature can vary depending on the vacuum and / or the type of mash.

[0111] If the evaporator, for example, is a thin-film evaporator, it has a wall-mounted wiper system that distributes the alcohol-containing mash in an optional vacuum onto the wall of the evaporator to form a thin film, which heats the film sufficiently to create evaporating components.

[0112] The pressure during distillation in the evaporator in the second distillation stage is 100-150 mbar, preferably 120-140 mbar. Since an optional vacuum may exist in the evaporator, the pressure may vary.

[0113] Before condensing, the evaporating components of the distillate are brought into contact, as vapor, with at least one two- or three-dimensional body of elemental copper and / or a copper-containing alloy in at least one conduit by means of a condenser device. The body of elemental copper and / or copper-containing alloy can vary, but always has a large surface area and is always removable from the device.

[0114] A condenser arrangement provides a reflux from the condensate of the second distillate to the column. The column is multi-stage and has 1-12 stages or trays, preferably 3-8 stages or trays, particularly preferably 4-5 stages or trays.

[0115] The return or reflux is set to a value between 1:1 and 8:1; preferably to a value between 3:1 and 6:1, particularly preferably to a value of 4:1 or 5:1.

[0116] The resulting condensed second distillate has an alcohol content of more than 55%, for example, an alcohol content of 74.6% as a "new make" whisky distillate. However, alcohol levels of 78.5% or 90.4% are also achievable, for example. From 220 liters of first distillate (e.g., 36% alcohol), for example, 75 liters of second distillate with an alcohol content of, for example, 84% can be produced. The condensed second distillate ("new make") has, for example, the following sensory properties: very high sensory quality, both on the nose (complexity, with character, detectable smoke) and on the palate (complexity, with character, good aroma density, fruity, sweet, mild). No undesirable secondary components are sensorially perceptible. Thus, whisky distillates with good sensory properties can be produced using the gentle, continuous process according to the invention.The process has, for example, a volume-related yield of 86.5% ethanol from the alcoholic mash to the “new make”.

[0117] Example 3: Preparation of a first and second distillate according to the invention, wherein the alcohol-containing mash was preheated to 85°C and stored for up to one hour.

[0118] The preheated mash (85°C and stored for one hour) was then further processed according to the inventive method as in Examples 1 and 2.

[0119] The condensed second distillate ("new make") has the following sensory characteristics: poor sensory quality, cereal-like flavor and aroma. Not ready to drink, but unusable.

[0120] Thermal stress on the mash alters the properties of the distillate during distillation, for example, foam formation, cloudiness, and significantly poorer flavor results. Undesirable byproducts have formed due to thermal stress and temperature stress in the alcoholic mash.

[0121] Example 4: Preparation of a first and second distillate according to the invention without contact with elemental copper and / or a copper alloy

[0122] The process according to the invention is carried out similarly to Examples 1 and 2, but without contact with elemental copper and / or a copper alloy.

[0123] The condensed second distillate ("new make") has the following sensory characteristics: its sensory quality is significantly poorer than that of distillates that have been brought into contact with elemental copper and / or a copper alloy. Without copper, the flavor of the distillate is rougher, more aggressive, less round, less complex, and with less character. Therefore, the second distillate ("new make") is not ready to drink without copper contact.

[0124] Example 5: Preparation of a first and second distillate according to the invention with different contact times in the evaporator

[0125] The process according to the invention is carried out similarly to that in Examples 1 and 2. However, different contact or residence times of the alcohol-containing mash or distillate are tested in the evaporator.

[0126] A longer contact or residence time than that determined and specified for the process according to the invention results in thermal and temperature stress. The condensed first and second distillates have the following sensory characteristics: off-flavor, cereal, bitter, sharp, and pungent. Not suitable as a drinking spirit.

[0127] With the short, gentle contact or residence time according to the invention, the first and second distillates have the following sensory properties: character, neutral, sweet, fruity, and aroma. The second distillate, in particular, is suitable as a drinking spirit.

[0128] Conclusion: the contact or residence time of the alcoholic mash or distillate in the evaporator in the heat must be selected to be short enough so that no disturbing secondary components arise in the first or second distillate due to temperature stress, which would be at least sensorially perceptible in the condensed first or condensed second distillate; preferably, the contact or residence time is less than 8 minutes.

[0129] Example 6: Preparation of a first and second distillate according to the invention with different temperatures in the evaporator

[0130] The process according to the invention is carried out similarly to that in Examples 1 and 2. However, different temperatures in the evaporator are tested in the first and second stages of distillation.

[0131] At temperatures higher than those determined and specified for the process according to the invention, thermal stress and temperature strain occur. The first and second distillates have the following sensory properties: poor taste, numerous atypical secondary components, bitterness, and sharpness. They are not drinkable. At the gentle temperatures according to the invention, the condensed first and second distillates have the following sensory properties: sweetness, aroma, fruitiness, body, and character. The second distillate, in particular, is suitable as a drinking spirit.

[0132] Conclusion: in the evaporator, the temperature must also be selected so that no disturbing secondary components arise in the first or second distillate due to temperature stress, which would at least be perceptible sensorially in the condensed first or condensed second distillate.

[0133] Example 7: Gas chromatographic measurement of the “fore-end distillate” 5461 / 17

[0134] The amounts of methanol and acetone in an exemplary "forerun" of the process according to the invention were determined using gas chromatography. The methanol content was 30 ppm w / w. The acetone content was 2 ppm w / w.

[0135] Example 8: Gas chromatographic measurement of the “fore-run distillate” 5461 / 19

[0136] The amounts of methanol and acetone in an exemplary "forerun" of the process according to the invention were determined using gas chromatography. The methanol content was 30 ppm w / w. The acetone content was 5 ppm w / w.

[0137] Example 9: Gas chromatographic measurement of the “new make distillate” 5461 / 17

[0138] The amount of methanol and acetone in an exemplary new-make distillate from the process according to the invention was determined using gas chromatography. The methanol content was 30 ppm w / w. The acetone content was 0.5 ppm v / v.

[0139] The invention has been described in detail with reference to exemplary embodiments. However, one skilled in the art will understand that changes may be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims

PATENT CLAIMS 1 . A process for the distillation of alcoholic mash by means of at least one evaporator, wherein the process is a continuous, two-stage or multi-stage distillation process, wherein the evaporator must be suitable for enabling a short contact or residence time of the mash and the distillate in the heat of less than 8 minutes, comprising: a) an alcoholic mash which may have peated and / or unpeated components; wherein the alcoholic mash is at room temperature when fed to an evaporator; optionally, the mash may be preheated before being fed to an evaporator;The residence time of the mash in the preheater and evaporator must not exceed 8 minutes. b) the contact or residence time of the alcoholic mash in the evaporator in the heat is chosen to be so short that no disturbing secondary components arise in the first distillate due to temperature stress, which would be at least sensory perceptible in the condensed first distillate; preferably the contact or residence time is less than 8 minutes; c) the temperature in the evaporator is also chosen so that no disturbing secondary components arise in the first distillate due to temperature stress, which would be at least sensory perceptible in the condensed first distillate; d) the evaporating components of the alcoholic mash are brought into contact, as vapor, with at least one two- or three-dimensional body made of elemental copper and / or a copper-containing alloy before condensation;e) after condensing the vapor in a first condenser arrangement, the condensed first distillate is produced; wherein the condensed first distillate has an alcohol content of more than 30%; wherein the condensed first distillate does not contain any sensory-disturbing secondary components due to temperature stress; f) the condensed first distillate is continuously transferred to an evaporator, wherein a vacuum may optionally exist in this evaporator; g) the contact or residence time of the distillate in the evaporator in the second stage of distillation is chosen to be so short in the heat that no disturbing secondary components arise in the second distillate due to temperature stress, which would be at least sensory perceptible in the condensed second distillate; preferably the contact or residence time is less than 8 minutes; h) in the evaporator in the second stage of distillation, a temperature is again chosen such that no disturbing secondary components arise in the second distillate due to temperature stress, which would be at least sensory perceptible in the condensed second distillate; i) the evaporating components of the second distillate are transferred via at least one line into a column; the temperature in the column is set to a value between 90°C and 120°C;j) the second distillate, after passing through the column and before condensation, is brought into contact with at least one two- or three-dimensional body made of elemental copper and / or a copper-containing alloy; k) a reflux from the condensate of the second distillate to the column exists in a condenser arrangement, wherein the reflux ratio is set to a value between 1:1 and 8:1; l) the resulting condensed second distillate has an alcohol content of more than 55%; wherein the condensed second distillate does not contain any sensory-disturbing secondary components due to temperature stress; wherein the second distillate can be a peated or an unpeated distillate;m) optionally, the evaporating components of the alcoholic mash from process step (d) can, after contact with at least one two- or three-dimensional body made of elemental copper and / or a copper-containing alloy, be transferred directly into a column without condensation, this column being connected to an evaporator; wherein the contact or residence time of the distillate in the evaporator in the second stage of the distillation in the heat is chosen to be so short that no disturbing secondary components arise in the second distillate due to temperature stress, which are at least sensorially noticeable in the condensed distillate; second distillate would be perceptible; preferably the contact or residence time is less than 8 minutes; wherein in the evaporator in the second stage of the distillation, a temperature is again selected so that no disturbing secondary components arise in the second distillate due to temperature stress, which would be at least sensorially perceptible in the condensed second distillate; wherein the second distillate, after passing through the column and before condensation, is brought into contact with at least one two- or three-dimensional body made of elemental copper and / or of a copper-containing alloy; wherein a reflux to the column exists from the condensate of the second distillate in the condenser arrangement, wherein the reflux ratio is set to a value between 1:1 and 8:1; wherein the condensed second distillate has an alcohol content of more than 55%;and wherein no disturbing secondary components due to temperature stress are sensorially perceptible in the condensed second distillate; wherein the second distillate can be a peated or unpeated distillate.

2. The process according to claim 1, wherein the alcohol-containing mash may optionally be filtered one or more times before being fed into the evaporator; wherein the alcohol-containing mash may optionally encounter a vacuum in the evaporator.

3. Process according to at least one of claims 1-2, wherein the temperature in the evaporator in the first stage of distillation can be adjusted to a value between 55°C and 100°C.

4. The method according to at least one of claims 1-3, wherein the evaporator can be designed as a thin-film evaporator and can have a wall-mounted wiper system which distributes the alcohol-containing mash in an optional vacuum to the wall of the evaporator to form a thin film, whereby the film is heated sufficiently to form evaporating components.

5. Process according to at least one of claims 1-4, wherein the pressure during distillation in the evaporator can be 100-150 mbar.

6. The method according to at least one of claims 1-5, wherein the at least one two- or three-dimensional body made of elemental copper and / or a copper-containing alloy, for example, can be a tube, a mesh, a grid, a spring, a lamella, or a collection of small-sized bodies, such as granules, spheres, or the like; wherein this at least one two- or three-dimensional body made of elemental copper and / or a copper-containing alloy is replaceable.

7. A process according to any one of claims 1-6, wherein the first distillate is cooled after condensation before being transferred to an evaporator for the second stage of distillation.

8. Process according to at least one of claims 1-7, wherein the temperature in the evaporator in the second stage of distillation is set to a value between 95°C and 110°C.

9. Process according to at least one of claims 1-8, wherein the column is multi-stage, with 1-12 stages or trays, preferably with 3-8 stages or trays.

10. The process according to at least one of claims 1-9, wherein the reflux ratio is preferably set to a value between 3:1 and 6:

1.

11. The process according to at least one of claims 1-10, wherein the resulting condensed second distillate with an alcohol content of more than 55% simultaneously has comparatively very low concentrations of methanol and / or acetone; wherein the concentration of methanol may be below 45 ppm w / w; wherein the concentration of acetone may be below 3 ppm v / v.

12. The process according to at least one of claims 1-7, wherein optionally only the first stage of distillation of the alcohol-containing mash up to the first condensate can be carried out according to the process according to the invention and alternatively, the first distillate can then be distilled in the second stage of distillation using known conventional batch processes.

13. The method according to at least one of claims 1-12, wherein the alcoholic mash can consist of various raw materials or raw material mixtures, such as, for example, wheat, rye, barley, oats, triticale, corn, rice, millet in malted or unmalted form, as well as sugar beet, potatoes, cassava, agave, or various fruits; wherein the alcoholic mash can be the starting material for various drinking spirits or alcoholic beverages, such as, for example, whiskey, vodka, fruit brandy, gin, rum, tequila, grappa, cognac, mezcal, baijiu, or other drinking spirits or other alcoholic beverages. 14 Distillate, in particular drinking spirit, produced by a process according to at least one of claims 1-13, wherein the drinking spirit can be further treated, for example, by short or long storage and / or by incubation with wood particles or by other approved aids, in particular also for the production of a whisky.

15. Apparatus for carrying out a two- or multi-stage distillation process of alcoholic mash according to at least one of process claims 1-13; comprising: a) at least one evaporator, wherein the evaporator must be suitable for enabling a short contact or residence time of the mash and the distillate in the heat of less than 8 minutes; b) at least one device for copper contact with at least one two- or three-dimensional body made of elemental copper and / or a copper-containing alloy, for example, a tube, a net, a grid, a spring, or an assembly of small-sized bodies, such as granules, spheres, or the like; wherein this at least one two- or three-dimensional body made of elemental copper and / or a copper-containing alloy is replaceable.